One Pan Tex Mex Chicken Rice Food

ONE PAN TEX-MEX CHICKEN AND RICE

Steps:

• Whisk together the Cajun seasoning and chili powder together. Rub the seasoning on the chicken breasts.
• Place the oil in the skillet and allow it get it warm over medium heat.
• Add the chicken breasts and cook on each side for 5 minutes. Preheat oven to 400 degrees.
• Place the skillet in the oven and bake for 15 minutes or until the chicken is cooked through.
• Remove from the skillet and place onto a plate or a cutting board and set aside.
• Place the oil, onion, mini sweet peppers into the skillet and saute for 10 minutes or tender the onions are translucent.
• Mix in the garlic, diced green chiles, corn, black beans, salt, pepper, cumin, chili powder, oregano, red pepper chili flakes, and paprika together.
• Add the chicken stock; mix, and bring to a boil. Add the rice and cover for 15 minutes or until the rice is tender.
• Add lime juice (optional) and place the chicken breasts on top of the rice.
• Garnish with fresh cilantro.

ONE-PAN TEX-MEX CHICKEN & RICE

Steps:

• Mix dressing and cumin until blended. Heat half the dressing mixture in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add vegetables and remaining dressing mixture; stir. Cook 2 to 4 min. or until vegetables are crisp-tender, stirring frequently.
• Stir in rice and water; bring to boil. Add TACO BELL® Sauce; mix well. Top with cheese.
• Remove from heat; cover. Let stand 5 min.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX MEX CHICKEN AND RICE

Steps:

• Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.
• Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.
• Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.
• Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.